Pear, Arugula, and Pancetta Salad

• 1 tbsp balsamic vinaigrette
• 2 oz thinly sliced pancetta (4 to 5 slices)
• 1 tbsp olive oil
• 1 firm-ripe pears
• 4 cup baby arugula
• 3 oz feta crumbles

1. Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes.
2. Transfer to paper towels to drain (pancetta will crisp as it cools).
3. Tear into bite-size pieces.
4. Halve pears lengthwise, core, and cut into 1/4-inch cubes.
5. Add pears to dressing along with arugula, feta, and pancetta, tossing to coat.

balsamic vinaigrette, pancetta, olive oil, pears, baby arugula, feta crumbles

Taken from cookpad.com/us/recipes/341743-pear-arugula-and-pancetta-salad (may not work)